Raspberry Tart
Submitted by cakelvr
Fresh raspberry tart with a buttery press-in pastry crust and cornstarch-thickened raspberry filling baked until golden. Simple, fruity, and elegant.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
70 minThis raspberry tart keeps things beautifully simple. Fresh berries get cooked down with cornstarch into a thick, jammy filling, then baked inside a rich, buttery press-in crust that shatters when you cut into it.
The pastry here is a pate sucree-style dough enriched with egg yolk and a splash of lemon juice. You press it directly into the flan pan instead of rolling, which means no fussing with a rolling pin and no risk of overworking the gluten. Just press it thin and even, then chill while you make the filling.
Cooking the raspberry filling on the stovetop first is a smart move. Raw berries would release too much juice in the oven and turn the bottom crust soggy. Pre-thickening with cornstarch gives you a set, sliceable filling that holds its shape.
Fill the shell only two-thirds full. The filling bubbles as it bakes, and an overfilled tart means sticky fruit juice all over your oven floor.
Chef Tips
- Keep the butter cold and cut it into pea-sized pieces. Those small chunks of butter create flaky layers as they melt during baking.
- Lemon juice in the pastry dough does more than add flavor. The acid relaxes the gluten, making the crust more tender and less likely to shrink.
- Let the tart cool in the flan ring for a full 15 minutes before removing. The filling needs time to set or it will ooze out when you lift the ring.
- Fresh raspberries are best, but frozen work in a pinch. Thaw and drain them first, or the extra liquid will thin out the filling.
Variations
- Mixed berry tart: Use a combination of raspberries, blueberries, and blackberries for a deeper, more complex berry flavor.
- Almond crust: Replace a quarter of the flour with finely ground almonds for a nutty crust that complements the berries.
- Glazed finish: Brush the cooled tart with warmed raspberry jam thinned with a little water for a glossy, bakery-style sheen.
Ingredients
Directions
In large bowl, stir together flour, sugar and salt.
With pastry blender or food processor, cut in butter until it resembles tiny peas.
In small bowl and using fork, stir together egg yolk, lemon juice and 1 tablespoon water; sprinkle over flour mixture.
Stirring with fork, add a little more water if necessary to hold dough together.
Using hands, gently shape pastry into ball.
Press dough ⅛ inch thick into flan pan.
Refrigerate while making filling.
Filling: Preheat oven to 425 degrees F.
In small saucepan, stir together water and cornstarch until smooth.
Stir in sugar.
Add raspberries and cook, stirring, over medium-low heat for 10 to 15 minutes or until thickened.
Let cool; spoon into shell, filling no more than ⅔ full.
Bake in 425 degrees F oven for 10 minutes.
Reduce heat to 350℉ (180℃) F and bake 15 minutes longer or until pastry is golden brown.
Let cool in flan ring 15 minutes before removing to rack.
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